+ Add to Shopping List
- 3 cups fresh fruit, cleaned, trimmed and chopped or sliced (such as any berries, pitted cherries, figs, peaches, nectarines, plums or pears)
- Zest and juice of 1 orange
- 1/4 cup sugar
- Butter or pan spray for pan
- 1 cup flour
- 1/2 cup sugar
- 1/4 tsp salt
- 1 1/2 cups milk
- 3 eggs
In a bowl, combine cut fruit, orange juice, zest and 1/4 cup of sugar. Stir well. Allow fruit to macerate for 30 minutes. Pre-heat oven to 350°F. Butter or spray a 10-inch, deep-dish pie plate. Pour bowl of fruit and liquid into the pie plate evenly. In another bowl, combine flour, sugar, salt, milk and eggs. Whisk well to prevent lumps. Pour batter evenly over fruit. Bake for about one hour or until just set in the middle and very slightly browned and puffy around the edges. Different fruits can take longer due to varying moisture content. Remove from oven and allow to cool slightly. Remove to serving platter. Can be served warm or at room temperature, dusted with powdered sugar, drizzled with heavy cream, or served with ice cream, whipped cream or yogurt.
Options: Add cinnamon or vanilla to the batter; use a lemon or lime instead of the orange; omit the fruit juice and add 2 tablespoons port, brandy, white wine or liquor of choice to the fruit. Note: If you double this recipe, use a 9X13 baking dish.
Recipe from Central Market Shoreline - Culinary Resource Center
Some products may not be available at all stores.